Partially thawed frozen rhubarb can be
used in this Rhubarb-Pear Crisp dessert if fresh is not available.
Makes
6 to 8 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 350°.
Whisk together flour, oats, ½ cup brown sugar,
¼ teaspoon salt, and pie spice in a medium bowl.
Melt butter in a 10-inch cast-iron
skillet over medium heat. Cook, stirring occasionally,
until butter turns a medium-brown color and has a nutty
aroma, 7 to 10 minutes. Transfer browned butter to a
small bowl; let cool for 5 minutes. Add browned butter to
flour mixture, stirring just until combined. Stir in pecans.
Whisk together cornstarch, remaining ¾ cup brown
sugar, and remaining ¼ teaspoon salt in a large bowl.
Stir in rhubarb and pears. Spoon rhubarb mixture into
prepared skillet. Top with browned butter crumble.
Bake until crumble is golden brown and filling is
bubbly, 30 to 35 minutes. Let cool for 10 to 15 minutes
before serving.
